www.rideside.net

Cross-posted from 48bottles.com:

2010JAN09

13lb American 2 Row
1/2lb Crystal 10L
1/2lb Crystal 20L
~4g mash water, strike @ 175F

one step infusion mash 50min (136F)

~5g sparge water @ 175F, collecting 7g

Boil

75min:
1oz Magnum (11.0%)

0min:
1oz Centennial (?%)

2010JAN10

OG: 1.055

Pitched White Labs California Ale Yeast WLP001

10 lbs honey
7 oz. fresh grated ginger root
3 oz. lemon juice
2 oz. mango concentrate
water to make 5 gallons

1 packet champagne yeast

This one should be a little stronger and less gingery--suitable for consumption straight, in 6-oz. wine glasses.

6 lbs honey
11 oz. fresh grated ginger root
3 oz powdered ginger
.5 oz cayenne pepper
water to make 5 gallons

1 packet Pasteur Red yeast

I'm making this one light and spicy, in hopes that it will be a good mixer for dark-and-stormies.

Bottled up the grape cooler from the fox grapes we picked in September.

Gravity at bottling: 0.995, counting priming sugar.

It's the color of pink lemonade (or perhaps blush wine), and fairly tart.

2009NOV21

12lb American 2 Row
1lb Crystal 20L

~4.5g mash water, strike @ 175F

one step infusion mash 60min (156F)

~4.5g sparge water @ 175F, collecting 6g

Boil

75min:
1oz Northern Brewer (10.6%)

0min:
1oz Centennial (9.1%)

OG: 1.072

Pitched White Labs California Ale Yeast WLP001

(source)

----

2009DEC03

Racked to secondary

Dry hop:
2oz Centennial (9.1%)

Forgot to take a sample.

----

2009DEC20

FG: 1.011 (8.1% ABV)

Primed with 2/3 cup cane sugar
42 12oz. bottles

3 gallons Eastie-apple cider
2.5 gallons store-boughten apple juice
cuvee yeast

Fermented the Eastie cider first for a couple of weeks, then added the store-boughten juice to top up the carboy. Bottled up at a gravity of 1.000.

Somewhat clearer and yellower than the pure Eastie stuff.

I was a little uncertain whether to count my already-going batches as part of the presidential sequence, but why not?

This one was 5.5 gallons of home-pressed cider from well-washed Eastie-picked apples, fermented for five weeks with cuvee yeast.

Burbled happily for over a month, and came out at a gravity of .098. Alas, I neglected to record the starting gravity.

Very brown and cloudy still, but tastes good. Lots of body, no off-flavors that I can register. (I have the least refined palate of anyone I know, though.) Bottled it up and am putting it down cellar.

I've come to the conclusion that tgl has a good thing going with his brew batch reports. They may (or in some cases may not) make for good online conversational fodder, but in any case Rideside serves him well as a fancy electronic log notebook for the recording of his recipes and comments on how the beverages eventually turn out.